This hearty pan stew is a celebration of simplicity and flavour. Roasting a whole chicken over a bed of root vegetables not only ensures perfectly caramelized veggies but also creates a rich, savoury base for the dish. Tender shredded chicken, roasted garlic, and fresh herbs are stirred together with wilted greens for a comforting, one-pan meal. It’s an easy way to bring everyone to the table for a delicious, wholesome dinner. Makes 4–6 mains.

Yield: 4 to 6 mains

Ingredients

2 carrots, peeled, trimmed, cut into bite-sized pieces

2 parsnips, peeled, trimmed, cut into bite-sized pieces

1 turnip, peeled, trimmed, cut into bite-sized pieces

1 celery root, roots trimmed, peeled, cut into bite-sized pieces

1 pound baby potatoes

1 leek, tough green top and roots trimmed, sliced into intact 2” rounds, rinsed as needed

1 head of garlic cloves, peeled, woody ends trimmed, halved sea salt for seasoning

Freshly ground pepper

1 large roasting chicken, about 5 pounds

2 lemons, washed, halved

2 or 3 fresh rosemary sprigs or a handful of thyme, sage, savoury or oregano sprigs, leaves andtender stems minced handful or two of tender, savoury greens, baby spinach, baby kale, arugula, or chard.

Procedure

Preheat oven to 425°. Turn on convection fan if you have one.

In a large roasting pan, lightly season vegetables with salt and pepper and gently mix together.

Thoroughly season chicken and nestle into center of vegetables. Position lemon halves facing up around chicken. Roast, gently shaking and settling the pan once or twice, until the vegetables are tender and caramelized and the chicken is golden brown and finished, an hour or so. The chicken is done when a thermometer registers at least 165° in the thickest part of the breast meat and thigh. Remove from the oven and rest. With chicken still in pan and a pair of tongs in each hand, pull, tug, and shred the meat away from the carcass. Share the crispy skin treat with all assembled. Sprinkle the vegetables with fresh herbs and squeeze the roasted lemons with a pair of tongs, allowing the juices to mingle. Reserve the carcass for another day’s chicken broth. Stir in the greens and rest as they wilt before serving, a minute or two.